Make-Ahead Maple Sausage Breakfast Burritos

Serves 6 · 20 min prep · 30 min cook

Ingredients

• 1 lb breakfast sausage (pork or turkey)
• 8 large eggs
• 1 1/2 cups shredded sharp cheddar
• 2 cups frozen diced hash browns
• 6 large flour tortillas (10-inch)
• 2 Tbsp maple syrup
• 2 Tbsp butter
• 1 green bell pepper, diced
• 1/2 yellow onion, diced
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• to taste hot sauce for serving
• 1 cup salsa or pico de gallo

Instructions

1. 1Heat a large 12-inch skillet over medium-high. Add the breakfast sausage and cook 6–8 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Stir in the maple syrup during the last minute so it glazes the meat; transfer sausage to a plate.
2. 2In the same skillet, melt butter. Add the diced onion and bell pepper and cook 4–5 minutes until softened and lightly browned at the edges. Add the frozen hash browns, smoked paprika, salt, and pepper.
3. 3Cook the potato mixture 8–10 minutes, stirring only every couple of minutes so the potatoes develop crispy golden spots. Return the sausage to the pan, stir to combine, then transfer everything to a large bowl to cool slightly.
4. 4Wipe the skillet, reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk the eggs with the remaining salt and pepper. Pour in the eggs and scramble gently, pushing curds from the edges toward the center, until just set but still soft and slightly glossy, about 3–4 minutes. Do not overcook.
5. 5Warm the tortillas one at a time in a dry skillet 15 seconds per side or wrap the stack in a damp towel and microwave 30 seconds so they are pliable.
6. 6Lay a tortilla flat. Down the center, layer a generous scoop of the sausage-potato mix, a portion of soft scrambled eggs, and shredded cheddar. Add a spoonful of salsa if desired.
7. 7Fold the short sides in, then roll tightly from the bottom up into a snug burrito. Repeat with remaining tortillas and filling.
8. 8To eat now: return burritos seam-side down to the skillet over medium heat 1–2 minutes per side until the tortilla is golden and the cheese melts. For later: wrap each burrito tightly in foil, refrigerate up to 4 days or freeze up to 2 months. Reheat foil-wrapped from fridge at 350°F for 15–20 minutes or from frozen 35–40 minutes; or unwrap and microwave 1–2 minutes. Serve with hot sauce and extra salsa.